Chicken Veggie Pasta Toss - cooking recipe

Ingredients

2 Tbsp. Crisco shortening or oil
6 boneless, skinless chicken breast halves, cut in 1-inch pieces
1 clove garlic, minced
3 c. broccoli florets
2 c. sliced fresh mushrooms
1 fresh tomato, diced
1 (8 oz.) pkg. linguine or spaghetti, cooked without salt or fat
3/4 c. grated Parmesan cheese
1 Tbsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. evaporated skim milk

Preparation

Heat oil in large skillet on medium-high heat.
Add chicken and garlic.
Stir-fry about 5 minutes or until chicken is no longer pink in center.
Transfer to serving dish.
Add broccoli, mushrooms and tomato to skillet.
Stir-fry 3 to 5 minutes until crisp-tender.
Return chicken to skillet to heat.
Transfer mixture to large serving bowl.
Add linguine, Parmesan cheese, basil, salt and pepper.
Toss to mix.
Add milk.
Toss.
Serve immediately.